Three Centuries of Prices of Wheat Flour And Bread War Prices And Their Causes
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The finest flour was nothing hke the tine flour of to-day, because of the roughness of the apparatus, also because the wheat from which it was obtained was wholly home grown and comparatively soft, and it was not always cleaned. In the early part of the eighteenth century milUng had become to some extent a distinct business, and with specialisation had come greater proficiency. There was a white flour and a brown product also flour, besides the bran. The improvements in milling were for the mos...t part only improvements in separations. Wheat had still to be ground 24 THREE HUNDRED YEARS PRICES.
into meal on stones, but sieves were finer and more expeditious in their work. Since the " Roller System, " or, as it is sometimes called, the gradual reduction process, with steel rolls instead of composite stones was introduced (first in Hungary about 1879), wheat is no longer ground into meal, but the grosser parts are separated, as an initial operation, from the parts suitable for making fine flour, so that the latter product when ultimately ground, is white ; almost without a speck.
What to read after Three Centuries of Prices of Wheat Flour And Bread War Prices And Their Causes?
You can find similar books in the "Read Also" column, or choose other free books by John Kirkland to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The finest flour was nothing hke the tine flour of to-day, because of the roughness of the apparatus, also because the wheat from which it was obtained was wholly home grown and comparatively soft, and it was not always cleaned. In the early part of the eighteenth century milUng had become to some extent a distinct business, and with specialisation had come greater proficiency. There was a white flour and a brown product also flour, besides the bran. The improvements in milling were for the mos...t part only improvements in separations. Wheat had still to be ground 24 THREE HUNDRED YEARS PRICES.
into meal on stones, but sieves were finer and more expeditious in their work. Since the " Roller System, " or, as it is sometimes called, the gradual reduction process, with steel rolls instead of composite stones was introduced (first in Hungary about 1879), wheat is no longer ground into meal, but the grosser parts are separated, as an initial operation, from the parts suitable for making fine flour, so that the latter product when ultimately ground, is white ; almost without a speck.
What to read after Three Centuries of Prices of Wheat Flour And Bread War Prices And Their Causes?
You can find similar books in the "Read Also" column, or choose other free books by John Kirkland to read onlineMoreLess
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